Acclaimed culinary student travels to finals competition for a chance to jump-start culinary career

TORONTO, Feb. 26, 2013 /CNW/ - Jean-Christophe Comtois from École hôtelière de la Capitale is now the 2013 S. Pellegrino®Almost Famous Chef® Canadian Regional Champion. Following last night's competition, Comtois' next step will be to prepare for the intense and highly competitive Finals Competition being held March 8-10 at The Culinary Institute of America at Greystone, in Napa Valley, Calif.

Comtois skillfully executed his signature dish,Milk Veal tenderloin, Matsutake and "Tomme des Joyeux Fromagers" flavored polenta to a panel of Canadian chefs and food journalists. Six fellow culinary students from Humber College, The Canadian Food and Wine Institute at Niagara College, the Pacific Institute of Culinary Arts, The International Culinary School at the Art Institute of Vancouver, the Culinary Institute of Vancouver Island and Institut de tourisme et d'hôtellerie du Québec also competed and showcased their expertise. The tasting and comprehensive evaluation from the judging panel took place during a reception for local media, chefs and invited guests.

Comtois will compete along with the other nine Regional Winners in a three day finals competition, which will be evaluated by an esteemed panel of judges in three competition categories: the Mystery Basket, Signature Dish and People's Choice.

"When you put passion into what you do, great things can happen," said Jean-Christophe Comtois after he was announced as the Canadian regional winner. "I worked really hard to prepare for the S. Pellegrino Almost Famous Chef Canadian Regional Competition and it really paid off."

Another winner at the S.Pellegrino Almost Famous Chef Canadian Regional Competition was Kellie Callender, a student at the Culinary Institute of Vancouver Island in Nanaimo, B.C. He won the hearts and palates of everyone in attendance and was rewarded with the People's Choice award for his signature recipe, Sockeye salmon confit, Sunchoke puree, crab stuffed leek, beet quinoa salad, sunchoke chips, crispy leeks and salmon skin.

"I'm thrilled everyone enjoyed my dish," said Kellie Callender. "The S. Pellegrino Almost Famous Chef was a fantastic experience and I wouldn't trade it for anything."

About the S.Pellegrino Almost Famous Chef® Competition For centuries, Acqua Panna® Natural Spring Water and S.Pellegrino® Sparkling Natural Mineral Water have complemented fine food, wine and the dining occasion. In support of this passion for gastronomy and their commitment to the culinary arts, the S.Pellegrino Almost Famous Chef Competition was founded in 2002 as a mentoring program that connects top culinary students with established chefs and influential media. Since then this program has helped to launch hundreds of culinary careers and refined the skills of a new generation of chefs. Through the S. Pellegrino Almost Famous Chef Competition, student chefs are given the opportunity to gain unmatched experience, while cooking in some of the most prestigious kitchens in the world.

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